Chicken Chipotle Salad

(Note: I was not fond of the chipotle salsa - the only one I found was a store brand and it had a funny taste, ruining the whole flavor of the salad. I'd recommend using your favorite brand of salsa. In the meantime, I'm going on a search for the perfect dressing for this salad b/c the contents are delicious together!)

For Dressing, mix some ranch dressing with a 2-3 Tbsp chipotle salsa.

For Salad, combine:
1 15 oz. can of Black Beans (drained)
1 15 oz can corn (drained)
1 1/2 C jicama, diced
1 C cilantro, chopped
1/2 C chopped green onion
1-2 firm ripe avocados, diced
1 C red bell pepper, diced
1 C grated jack cheese
8 C romaine lettuce
tortilla chips (optional)
3 boneless, skinless chicken breasts marinated in 2T chipotle salsa (grill chicken, cool, then cut into thin strips OR place chicken and 1/2 cup salsa in the crock pot for 6-8 hours on low and chop or shred)

Yields: 10 GENEROUS servings.

Tip: If you wait to add the lettuce, cheese and avocado, the other combined ingredients will last for days. (The avocado just starts to get brown, you can add it fresh right before you eat it, and the cheese just gets mushy.)